Plump, ripe tomatoes stuffed with a savory mixture of rice, spinach, garlic, and herbs, baked to perfection.
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Preheat oven to 190°C (375°F).
Slice the tops off the tomatoes. Use a spoon to carefully hollow out the insides, keeping the shells intact. Coarsely chop the removed tomato flesh and pulp, reserving it in a bowl.
Cook the rice in boiling salted water for about 10 minutes (it should be slightly undercooked), then drain.
Heat 1 tablespoon of olive oil in a skillet. Sauté chopped onion and minced garlic for 3 minutes. Add chopped spinach and cook until wilted.
Stir the par-cooked rice, the reserved tomato pulp, dried oregano, salt, and pepper into the skillet. Cook for 2 minutes to combine.
Arrange the tomato shells in a baking dish. Spoon the rice and spinach mixture into the shells.
Place the tomato tops back on, drizzle with the remaining 1 tablespoon of olive oil, and bake for 35-40 minutes until the tomatoes are tender and slightly wrinkled.
Estimated, per serving
210kcal
Calories
4g
Protein
32g
Carbs
8g
Fat
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